Today is a dreary rainy day and I decided to spend it making granola (again). I’ve been playing around with different variations and I found one that we both love and I get asked to make it all the time. So I’m sharing it here today.
Preheat your oven to 250 degrees Fahrenheit.
In a large bowl mix together about 6 cups rolled oats, about 1/2 cup wheat germ (toasted or untoasted) and about a cup or so of chopped pecans. In a bowl or large measuring mix together about half a cup of pure maple syrup, 1/2 cup packed brown sugar and about 1/4 cup or so of vegetable oil. Make sure it’s all combined really well, pour it over the oats and stir it all together. Make sure all the oats and nuts are thoroughly coated. Spread this in a large shallow pan, like a jelly roll pan. Bake for about and hour and a half, stirring about every 30 minutes or so. Once it comes out of the oven, let it cool for a few minutes then add about a cup or so of dried cranberries (I use Craisins). Make sure the granola is completely cool before you put it into a container or a bag, or else steam will get trapped in there and made it soggy.
That’s it! This makes a wonderful granola with just a hint of sweet maple and has become our very favorite.